Gooey caramel Anzac slice

Ingredients

Base
1½ cups flour
1 tsp baking powder
½ cup Chelsea Soft Brown Sugar
140g butter, melted

Caramel
395g can condensed milk
2 Tbsp Chelsea Golden Syrup
50g butter

Topping
½ cup thread coconut
½ cup rolled oats
½ cup Chelsea Soft Brown Sugar
30g butter

Method

Pre-heat oven to 175 degrees. Line the base of a 19cm x 30cm slice tin with baking paper. 

Base
Combine the flour, baking powder and soft brownsugar in a bowl, add the melted butter and stir well until combined then press mixture evenly into the prepared tin to form a base. Bake for 10-12 minutes until pale golden and just set.

Caramel
Melt together the condensed milk, golden syrup andbutter in the microwave or over a double boiler, stirring until golden and thickened. Set aside to cool for 5 minutes while making the topping. 

Topping
Combine coconut, oats, soft brown sugar and butterand stir well. 
Pour the caramel over the par-baked slice and carefully spread over topping mixture pressing into the caramel lightly. Bake the slice for a further 10-15 minutes until golden and bubbling.

Pavlova

1. Ingredients 

   For the meringue

   • 4 egg whites
   • 250g caster sugar
   • 1 tsp white wine vinegar
   • 1 tsp cornflour
   • 1 tsp vanilla extract

   For the topping

   • 500g strawberries, hulled and halved
   • 200g redcurrants, stalks removed
   • 3 tbsp icing sugar
   • 350ml double cream
2. Heat oven to 150C/130C fan/gas 2. Using a pencil, mark out the circumference of a dinner plate on baking parchment. Whisk the egg whites with a hand mixer until they form stiff peaks, then whisk in the sugar, 1 tbsp at a time, until the meringue looks glossy. Whisk in the vinegar, cornflour and vanilla.
3. Spread the meringue inside the circle, creating a crater by making the sides a little higher than the middle. Bake for 1 hr, then turn off the heat and let the Pavlova cool completely inside the oven.
4. When the meringue is cool, chop 100g of the strawberries. Mix them with half the redcurrants and 2 tbsp icing sugar. Place in a food processor, blitz until smooth, then push the fruit mixture through a sieve. Whip the cream with the remaining icing sugar and spread it over the meringue. Put the remaining fruit on the cream and finally pour the sauce over the whole lot.

Yorkshire puddings

5

(14)

Easy

 35 mins

Recipe by: chrispblackburn

Chris Blackburn is the 2011 winner of the Great Yorkshire Pudding Challenge at the Dean Clough Cookery School. A national Pro-Am competition judged by expert Yorkshire Food Critics.

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Ingredients

Makes: 12 Yorkshire puds

• 225g plain flour
• 1 teaspoon salt
• 4 eggs, beaten (see tip)
• 300ml milk

Preparation method

Prep: 5 mins | Cook: 20 mins | Extra: 10 mins, resting

1.

Sift flour and salt in to a large bowl and add the beaten eggs and half the milk, whisk until it resembles wallpaper paste (needs to be very smooth), then add the rest of the milk and again whisk till smooth. Let it rest for 30 minutes, this can be speeded up by placing it in the fridge for 10 minutes.

2.

Put a muffin tray with 1/2 teaspoon of beef dripping in each hole in the oven at the highest possible temperature (normally 270 C) until you hear the oven click and reach temperature.

3.

Remove the muffin tray and pour in your batter (about 1/2 to 3/4 way up each hole), then place back in oven and reduce temperature immediately to 230 C / Gas 7. Bake for 20 minutes.

Tip

When you whisk the eggs do it softly and just until it resembles snot. Should only take a few seconds!! The eggs form the glue that make them rise and stay together!!

Nigella's brined turkey

Ingredients

for the turkey brining

• approx. 6 litres water
• 1 large orange or 2 smaller (quartered)
• 250 grams maldon salt (or 125g / ½ cup table salt)
• 3 tablespoons black peppercorns
• 1 bouquet garni
• 1 cinnamon stick
• 1 tablespoon caraway seeds
• 4 cloves
• 2 tablespoons allspice berries
• 4 star anise
• 2 tablespoons white mustard seeds
• 200 grams sugar
• 2 onions (unpeeled and quartered)
• 1 x 6 cm piece of fresh root ginger (unpeeled and cut into 6 slices)
• 4 tablespoons maple syrup
• 4 tablespoons runny honey
• stalks from 1 bunch fresh parsley
• 1 x 5.5 kilograms turkey

for the basting glaze

• 75 grams goose fat (or butter)
• 3 tablespoons maple syrup

Method

1. Put the water into your largest cooking pot or a bucket or plastic bin. Squeeze the juice from the orange quarters into the water before you chuck the husks in, then add all the other ingredients, stirring to combine the salt, sugar, syrup and runny honey.
2. Remove any string or trussing from the turkey, shake it free, remove the giblets, if not already done, and put them in the fridge (or straightaway set about making the stock for the gravy), then add the bird to the liquid, topping up with more water if it is not completely submerged.
3. Keep covered in a cold place, even outside overnight or for up to a day or two before you cook it, remembering to take it out of its liquid (and wipe it dry with kitchen paper) 1-2 hours before it has to go into the oven.
4. Read the Important Note below, and preheat the oven to 200°C/gas mark 6/400ºF.
5. Melt the goose fat (or butter) and maple syrup together slowly over a low heat. Paint the turkey with the glaze before roasting in the oven, and baste periodically throughout the cooking time.
6. Roast for 2½ hours. When you think it's ready, pierce the turkey with the point of a sharp knife where the body meets the leg, and if the juices run clear, it's cooked; if still pink, cook it for longer until they run clear, or use a meat thermometer.
7. Then take the turkey out of the oven, and let it sit, tented with foil, for 20–40 minutes or even longer if you like, as I do.

IMPORTANT NOTE:


Turkey cooking times tend to seem quite short if you are used to the "standard" formula for calculating cooking times for poultry. However we have all been overcooking turkeys for years and complaining how dry and sawdusty they are. The table below gives my suggested timings for turkey. 


The timings in the table are for a free-range turkey - these tend to have more fat than a lean mass-produced bird and the marbling of fat in the free-range turkey tends to conduct the heat faster meaning that it cooks more quickly. It also assumes that the turkey has been allowed to come up to room temperature before cooking (take the turkey out of the fridge 1-2 hours before you want to cook it) and that the turkey has no stuffing and is not trussed. If you are stuffing your turkey, then you must weigh the already-stuffed bird, and cook according to the table below.



When the turkey has had its allotted time in the oven check that it is cooked by piercing the turkey with the point of a sharp knife where the meat is thickest, behind the knee joint of the thigh, if the juices that run out are clear then the turkey is cooked. If they are still pink then let the turkey have another 15-20 minutes in the oven and test again.

You can also use an instant-read thermometer to check if the turkey is cooked - this will be at 74ºC/165ºF. When the turkey is ready, remove it from the oven, tent it with foil and let it rest for 30 to 60 minutes, out of a draught. If you are still nervous about turkey timings then we would also suggest that you consider brining your turkey as this will keep the bird moist even after longer cooking times. If you are brining your turkey then do cook your stuffing separately.

We would like to mention that in the US the FDA recommends that turkeys are cooked to a minimum internal temperature of 165ºF.


Turkey cooking times - oven fully preheated to 200ºC/400ºF

Weight of Bird        Cooking Time

2.25kg/5lb                     1 ½ hours

3.5kg/8lb                       1 ¾ hours

4.5kg/10lb                     2 hours

5.5kg/12lb                     2 ½ hours

6.75kg/15lb                   2 ¾ hours

7.5kg/17lb                     3 hours

9kg/20lb                        3 ½ hours

11.5kg/25lb                   4 ½ hours

Cheese Scones Be-Ro

Cheese Scones Makes 8   175 g (6 oz) Be-Ro Self Raising Flour pinch salt and pepper 1 x 2.5 ml spoon (½ tsp) mustard powder 25 g (1 oz) margarine 75 g (3 oz) cheese, grated 1 medium egg 2 x 15 ml spoon (2 tbsp) milk 1 Heat oven to 220ºC, 425ºF, Gas Mark 7. Grease a baking tray. 2 Mix flour and seasonings, rub in margarine. Stir in cheese, reserving a little for the top. 3 Mix to a soft dough with the egg and milk, reserving a little for glazing. 4 Roll out to a round 1.5 cm (½ inch) in thickness and cut into 8 triangles. 5 Place on the baking tray and brush with egg and milk and sprinkle with cheese. Bake for about 10-15 minutes until golden brown.

Regards,

Sam Mackenzie

Lemon drizzle cake

4oz butter/marg,

6oz caster sugar,

6oz SR flour,

4 tbsp milk,

grated zest 1large lemon,

2 large eggs,

LEMON SYRUP

Juice of the lemon,

2-3oz Caster Sugar,

Method

Heat oven 160C. Line 2lb loaf tin. Place all cake ingredients in a bowl and beat for 3mins until well blended. Pour into cake tin, smooth top and bake for 45mins. Remove and leave to cool in the tin on a cooling rack. Gently warm the lemon juice and icing sugar until the sugar dissolves. Prick the cake and pour the warmed lemon syrup over the top. Leave until cake is cold before turning out. Serve sprinkled with sieved icing sugar.

Maranara sauce

Ingredients

• 2 (14.5 ounce) cans stewed tomatoes
• 1 (6 ounce) can tomato paste
• 4 tablespoons chopped fresh parsley
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 6 tablespoons olive oil
• 1/3 cup finely diced onion
• 1/2 cup white wine

Directions

1. In a food processor place Italian tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt, and pepper. Blend until smooth.
2. In a large skillet over medium heat saute the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce and white wine.
3. Simmer for 30 minutes, stirring occasionally.